Traditional Panamanian breakfast cuisine!! Hojaldre is basically the Panamanian equivalent of fried dough. It is really delicious with anything from a fried egg to cheese slices on top. However, my personal favourite is to eat it plain. Because, the dough needs to sit overnight, this makes an excellent Saturday or Sunday breakfast treat. Enjoy! NOTE: The prep/cooking time does not take into account that you need to leave the dough overnight!!
- Ready In:
- 2 cups all-purpose flour
- 1⁄2 teaspoon salt
- 1 tablespoon vegetable oil
- 1 teaspoon baking powder
- 1 teaspoon white sugar
- 1 cup water
- oil (for frying)
- In a large bowl, mix the flour, salt, baking powder, and sugar.
- Make a well in the middle and add the oil and a little water.
- Knead, adding the rest of the water little by little.
- Let the dough sit overnight in the refrigerator.
- When you are ready to make the hojaldres, heat a pan with the oil for frying over medium-high heat.
- To form the hojaldres, take a golf ball size of dough and stretch it by hand until it is roughly 6 inches in diameter. Drop the stretched dough into the hot oil and fry until it is golden brown, turning once. The dough will puff up and parts of the hojaldre will be crispy and parts will be bready.
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This will be my first time cooking this at home. My nan would make this all the time for the weekends, but now that she has dementia. No one had taken the time out to get the recipe from her before. I did some research found your page which I'm very happy about. I'm going to make some for my coworkers and I know there is at least 30 plus of them in the building. I want to know how much do I double or triple amount of ingredients. Or what method to use to get a suitable amount to make enough for everyone?1Replies 1